Ingredients & Substitutions
Here I explain the best ingredients for my chicken tenders wrapped in bacon, what each one does, and substitution options. For measurements, see the recipe card.
How To Make Bacon Wrapped Chicken Tenders
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card. Instead of BBQ sauce, brush maple syrup or sprinkle with my Besti brown sweetener over the bacon after wrapping, along with a sprinkle of cayenne pepper or chili powder. It’ll caramelize beautifully and add a nice sweet kick!
Don’t cut the cheese too thin. I slice a standard block crosswise, making pieces about 3 inches long, 1 inch wide, and 1/4 inch thick. This size fits perfectly over the chicken tenders. Thin slices melt too fast and leak out. You only need to brine the chicken while cooking the bacon, but you can skip it if you like. Just season with 3/4 teaspoon of salt instead. Brining makes it juicier and doesn’t add extra time, though. Be careful not to crisp the bacon in the initial step. Pre-baking helps it get crispy (since it needs more time than chicken tenderloins), but if you bake it for too long, it won’t be flexible enough to wrap around the chicken. If it wraps but doesn’t stay wrapped, you can secure the ends with toothpicks. Take the cheese out of the freezer just before wrapping and work quickly. I mean really fast! If the cheese thaws too much, it’ll ooze out in the oven. Keeping it partially frozen helps it stay inside. Use a baking sheet with a rack. This is my favorite set. It’s completely nonstick and crisps the bacon perfectly, but even more important, the cheese fares better with it due to more even heating. I tried this without a rack, and it does work, but more of the cheese leaks out and the bacon comes out less crispy. The harder your cheese, the better. They won’t melt as fast. Aged sharp cheddar works great, and much better than softer cheddars. What if the cheese oozes out anyway? It’s totally fine. I made these bacon wrapped chicken tenders for years with the cheese coming out, and they were still delicious, even if less pretty. Use a meat thermometer. Double check that your chicken reaches an internal temperature of 165 degrees F to ensure it’s perfectly cooked. I love this thermometer because it beeps when it hits the right temp. For extra crispy bacon, place the tenders under the broiler for a couple of minutes. Keep an eye on them to avoid burning. The cheese might melt more, though.
Dipping Sauce – Enjoy your bacon wrapped chicken strips with extra BBQ sauce. If I skip the BBQ, I dip them in sugar-free honey mustard or my homemade ranch dressing. Fries & Potatoes – For a classic kid-friendly meal, you can’t go wrong with air fryer fries, but I also love healthier zucchini fries with marinara. Veggie Sides – Serve these tenders alongside fried brussels sprouts with bacon or my air fryer green beans. For a comforting side, try my cheesy zucchini casserole. Side Salad – You can’t go wrong with my fresh cucumber tomato salad, Caprese salad, or Greek salad.
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Tips & substitutions: See the details in the post above! I’ve got tips to ensure that the cheese doesn’t ooze out too much, the chicken turns out juicy, and the bacon gets crispy. Plus, you can make a sweet and spicy variation. Dipping ideas: Serve with more BBQ sauce, or if you omit it, try my sugar-free honey mustard or ranch. Store: 3-4 days in the fridge. Meal prep: Brine the chicken, pre-cook the bacon, and freeze the cheese the day before. Reheat: Air fryer or oven at 350 degrees F. Freeze: Up to 3 months in the freezer. Thaw partially rather than fully before reheating, which keeps more of the cheese inside.
Nutrition info does not include the optional BBQ sauce. It will vary depending on the brand you use (or if you make my homemade BBQ sauce), too. 📖 Want more recipes like this? Find this one and many more in my Keto Ebook Bundle!
